Newt's Food Blog : Samoan Coconut Rolls

Samoan Coconut Rolls

(Homemade Rolls )

In a large bowl combine:

You will also need:

Instructions

Beat the ingredients in the large bowl with an electric mixer for 1 minute. Add the yeast mixture in the small bowl. Stir in the 8 to 10 cups of flour 1 cup at a time. You will know you have enough flour when the dough pulls away from the sides of the bowl, it should still be sticky. Pour some more flour onto a flat clean surface and knead into a soft dough, adding flour as needed.
Cover the dough and let it rest for 10 minutes.
Knead again then place into a bowl sprayed with cooking spray. Cover and raise for 1 hour.
Punch down the dough and let raise 10 more minutes.
Roll out dough, and break off sections to form into small rolls. They should be about half the size you would like your finished roll to be.
Place rolls in a pan or cookie sheet and raise again for about 15 to 20 minutes. They shouldn't be touching before raising, but should be after raising.
Bake at 375 degrees for 10 to 12 minutes.

Ingredients: 12-20 frozen dinner rolls, depending on size (see note above for homemade rolls), 1 (10 oz.) can coconut mil, 1 c. sugar

Instructions

Coat a 9x13 glass baking dish with cooking spray and arrange rolls evenly to thaw (if doing homemade rolls, roll dough into golf-ball size balls and arrange the same way).
Cover with plastic wrap sprayed with cooking spray (to keep dough from sticking to the plastic wrap).
Allow to rise until doubled in size.
Pre-heat oven to 350-degrees.
In a bowl, combine coconut milk and sugar and whisk until sugar is dissolved.
Pour about 2/3 of the coconut mixture over the rolls and bake for 20-30 minutes (or according to package/dough recipe instructions) or until golden brown and dough is baked through.
Remove from oven and pour remaining coconut mixture evenly over the top of the rolls.
The rolls should be sticky and gooey on the bottom (read notes above). Can be served upside down or right-side up.

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